Description
Crockpot Short Rib Bourguignon is a comforting yet elegant dish that combines the rustic charm of slow-cooked short ribs with the rich, complex flavors of red wine, herbs, and caramelized vegetables. Perfect for a cozy family dinner or a sophisticated holiday meal, this dish is as effortless as it is impressive.
Ingredients
Core Ingredients
- 2 yellow onions, thinly sliced
- 5 pounds bone-in beef short ribs
- Kosher salt, to taste
- Black pepper, to taste
- 6 shallots, halved
- 8 garlic cloves, smashed
- 6 carrots, chopped
- 1 bottle (750ml) dry red wine (e.g., Pinot Noir)
- 2 cups beef broth
- 1/2 cup cognac or brandy (optional)
- 2 tablespoons tomato paste
- 2 tablespoons fresh thyme, chopped
- 2 dried bay leaves
For the Mushrooms
- 4 tablespoons salted butter
- 2 cups cremini mushrooms, sliced
- 1 tablespoon fresh sage, chopped
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Ingredients
- Slice the onions, halve the shallots, and smash the garlic cloves.
- Chop the carrots into bite-sized pieces.
- Season the short ribs generously with kosher salt and black pepper.
- Layer in the Crockpot
- Arrange the sliced onions as the base layer in the crockpot.
- Place the short ribs on top of the onions, then add the shallots, garlic, and carrots.
- Create the Sauce
- Pour in the red wine, beef broth, and cognac (if using).
- Stir in the tomato paste, thyme, and bay leaves.
- Slow Cook
- Cover and cook on low for 6–8 hours or high for 4–6 hours.
- Once the cooking is complete, discard the bones and drain excess grease from the sauce.
- Prepare the Mushrooms
- Heat 2 tablespoons of butter in a skillet over medium heat.
- Add the cremini mushrooms and cook undisturbed for 5 minutes until golden.
- Stir in the remaining butter, sage, salt, and pepper, cooking for another 5 minutes to caramelize.
- Finish the Dish
- Toss the short ribs in the sauce, cooking uncovered on high for 30 minutes to deepen the flavors.
- Serve with the caramelized mushrooms spooned over the top.
Alternate Cooking Method: Oven-Braised Short Rib Bourguignon
Steps:
- Preheat the oven to 325°F.
- In a large oven-safe braiser or Dutch oven, layer onions, seasoned short ribs, shallots, garlic, and carrots.
- Pour in wine, broth, and cognac (if using). Stir in tomato paste, thyme, and bay leaves.
- Cover and roast for 2½ to 3 hours, or until the ribs are tender and falling off the bone.
- Prepare mushrooms as directed and serve.
Notes
- Wine Selection: Use a dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon.
- Thicker Sauce: Mix 1 tablespoon of cornstarch with water and stir it into the sauce during the final 30 minutes.
- Storage: Refrigerate overnight to enhance flavors and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (crockpot) or 2½–3 hours (oven)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French